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Sour cherry jam

Sour cherry jam


We wash the cherries well and let them drain. We remove the tails and remove the seeds (the amount of ingredients

which I told you is the one left after I removed the seeds).

In a pot of tuci (or a thicker one) we put a row of cherries, one of sugar, and cherries and sugar again until we finish the cherries and sugar. We leave them for about 1 hour, to leave their juice, during which time we turn from time to time in the pot, lightly, without crushing the cherries. Put the pot on the stove, on the right heat, and let it boil.

At first we spin more often, until the sugar melts so that it does not stick to the pot, then from time to time. Leave it on the fire until it drops from the juice and it thickens a little. I closed the jam when I thought it was thick enough. I took a little on a plate, I gave it a cold and when I thought it had the desired consistency, that is, it is sticky, I took it off the heat.

We wash the jars, when we put the jam on the fire, with hot water and we drain them upside down. Put the hot jam in the jars as soon as we close the stove. On top we put either a little preservative or we grind some aspirin and we put a powder. We screw the lids well and cover them with a thick blanket.

On the 2nd day, we label them and put them in a cool place to keep them good for the winter.




Video: Višňový džem s citronovým tymiánem - Roman Paulus - Kulinářská Akademie Lidlu